Egg Salad


Have any eggs leftover from Easter? Make this yummy egg salad recipe!


  • 1/2 c. mayonnaise
  • 2 tbsp. yellow mustard
  • 1 tbsp. dill pickle juice
  • 1/2 tsp. kosher salt, plus more to serve
  • 1/4 tsp. ground black pepper, plus more to serve
  • 1/4 tsp. paprika, plus more to serve
  • 1/8 tsp. cayenne pepper, optional
  • 12 whole hard-boiled eggs, peeled
  • 1/4 small red onion, finely chopped
  • 1/4 c. finely chopped dill pickles
  • 1 tbsp. chopped fresh chives, plus more to serve
  • 1 tbsp. chopped fresh dill
  • Sliced bread or crackers, for serving


Step 1

In a medium bowl, whisk together the mayonnaise, mustard, pickle juice, salt, pepper, paprika, and cayenne until well combined. Coarsely chop the hard-boiled eggs; fold into the dressing with the onion, pickles, chives, and dill. Cover and refrigerate the egg salad until ready to serve.

Step 2

Sprinkle the salad with extra chives, salt, pepper, and paprika. Serve on sandwiches, on crackers, or straight from the bowl.





Recipe and image sourced from:

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